– In response to this infamous Eater post last week, Robert Moss reluctantly defends brisket as “barbecue”
Such manifestos are nothing new. Barbecue scribblers have been making inflammatory statements about one regional style or another for as long as we’ve had barbecue scribblers. These days, I imagine, they do wonders for web traffic, but do they do much for the larger cause of barbecue?
– Part 2 of the I-26 guide to SC barbecue
SCBBQ Road Trip: Interstate 26, The Final Exits (Columbia to Charleston) https://t.co/Y19Mz5hi5Z pic.twitter.com/BBNPzUR7Fk
— destination-bbq.com (@DestinationBBQ) June 20, 2016
– As part of the deluge of content from Eater’s Barbecue Week, here’s a guide to regional barbecue sauces
– A coarse chopped tray from Lexington #1 and a large whole hog tray from Skylight Inn makes Eater’s 23 Essential Barbecue Dishes in America
– More from Eater: Grady’s Bar-B-Q in Dudley from contributor Robert Donovan
– Available for pre-order now
Have you ordered your copy? Available at Amazon and Barnes & Noble and other online booksellers! pic.twitter.com/D8zzHJGs6e
— Joe Haynes (@OCBarbecue) June 21, 2016
– The winners from the Blue Ridge Barbecue and Music Festival from earlier in June
– No new information here, but more confirmation about Ed Mitchell’s new barbecue venture in Raleigh’s Brier Creek neighborhood as well as his food truck
– As he moves from Atlanta to Chattanooga, Grant weighs in on the greatness of Georgia barbecue
New blog post: yes, Athens is one of the country’s best #BBQ cities, plus more about the greatness of Georgia ‘cue. https://t.co/LDKIQwtmqD
— Grant Goggans (@MarieLetsEat) June 16, 2016